Sweet and Sticky Roast Pork with Sesame Noodles


Sweet and Sticky Roast Pork with Sesame Noodles

111 Degrees Yesturday!

There was no way I could use my oven. But I wanted to make this recipe!

I feel like I am having a Dr. Seuss moment…

Could you?

Would you?

Cook this on a grill?

I could, I would, cook this on the grill!

The propane grill and I are friends,  we have an experimental relationship some days. Experimental as in… the oven isn’t working 20 minutes after I put my son’s birthday cake into it.

    I found out that, Yes, you can…if you have too bake a cake on the barbecue grill.

It does turn out better in the oven, but Rick Bayless’s Impossible Cake can actually be baked on the BBQ.  Biscuits, cornbread, yes you can, just make sure to turn them so they don’t burn on one side.

Oh, for the love of cast iron and dutch ovens.

 I set the BBQ for low and waited to see what temp that would mean on a 111 degree day.  After about 20 minutes I could see that it fluctuated from 325 – 350.  Perfect!

While this simmered on the grill, I soaked in the pool and played with the dogs.  My pool buddies!

My slave drivers.
My slave drivers.

When it was done I turned the grill off, dried off and prepped the veggies and noodles.

Sweet and Sticky Roast Pork 1

Stir fried Bean Sprouts

Easy dinner on a blistering hot day.

I shall try this again.

Sweet and Sticky Roast Pork




For their twist on classic char siu, Hawaiian islanders typically marinate wild boar in this Chinese-style barbecue sauce. Although traditional char siu includes red bean curd or food coloring to lend a distinctive red ring around the outside of the meat, it’s just as tasty without it. Note: Allow at least 6 hours for marinating pork.

Featured in: A Hawaiian Family Meal



1 12 lb. pork shoulder, cut into 2-inch pieces
14 cup hoisin
3 tbsp. honey
2 tbsp. plus 1 tsp. soy sauce
1 12 tbsp. shaoxing jiu rice wine
1 tsp. Chinese five-spice powder
Kosher salt
1 (1-lb.) package dried Chinese egg noodles
2 tbsp. toasted sesame oil
3 tbsp. vegetable oil
1 cup mung bean sprouts
3 scallions, dark green parts only, julienned, plus 1 whole scallion, thinly sliced, to garnish


In a large resealable plastic bag, combine the pork with the hoisin, honey, 2 tablespoons of the soy sauce, the rice wine, and five-spice powder. Close the top and toss to mix evenly. Let marinate in the refrigerator at least 6 hours or overnight.
Heat the oven to 300°. Transfer the pork and its marinade to an 8-inch-square baking dish, cover with foil, and bake until the pork is very tender, about 1 12 hours. Uncover the pork and transfer to a work surface. Slice the pork crosswise into 14-inch-thick slices.
Meanwhile, pour the marinade into a small saucepan and bring to a boil over medium-high heat. Cook the marinade, stirring, until reduced by two-thirds, about 4 minutes. Remove from the heat, and then stir in the sliced pork to coat.
In a large saucepan of boiling salted water, add the noodles and cook, stirring, until al dente, 2 to 3 minutes. Drain the noodles in a colander, and rinse under cold water. Drain the noodles once more, and then transfer the noodles to a large bowl and toss with the sesame oil.
In a large wok or cast-iron skillet, heat the vegetable oil over high. Add the sprouts and scallions and cook, tossing constantly, until fragrant, 20 seconds. Stir in the pork and cook, tossing, until warmed through, about 1 minute. Remove from the heat and stir in the noodles along with the remaining 1 teaspoon soy sauce until evenly combined. Transfer to a serving platter and garnish with sliced scallion before serving.

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